Ricotta Tomato Stuffed Ravioli
with Toasted Panko, Lemony Squash & Parsley
Ricotta Tomato Stuffed Ravioli
Tender stuffed ravioli with creamy ricotta and tomato, finished with crunchy toasted panko, bright lemony squash, and fresh parsley for a light, satisfying pasta dinner.
Ingredients
For 2 servings
- 2 tablespoon Cream Cheese
- 4 tablespoon Crème Fraîche
- 9 ounce Fresh Tomato Ricotta Ravioli
- 2 clove Garlic
- 1 tablespoon Italian Seasoning
- 1 unit Lemon
- 2.5 ounce Marinara Cup
- ¼ cup Panko Breadcrumbs
- ¼ ounce Parsley
- 1 unit Veggie Stock Concentrate
- 1 unit Yellow Squash
Additional Ingredients
- 2 tablespoon Butter
- 1 teaspoon Cooking Oil
- Pepper
- Salt
- ¼ teaspoon Sugar
Italian
PDF
DifficultyEasy
Prep Time5m
Total Time20m
Calories630
Protein21g
Carbs68g
Fat36g
Tags:
VeggieCalorie SmartFiber SmartEasy PrepEasy Cleanup
⚠️Allergens:
🥚Eggs🥛Milk🌾WheatSwaps and substitutions
For a dairy-free plate, use a vegan ravioli and swap the creamy finishing ingredients for a plain unsweetened plant-based alternative. To avoid wheat, choose gluten-free ravioli and replace the crunchy topping with gluten-free breadcrumbs or crushed cornflakes.
What to serve with it
Serve with a crisp green salad, garlicky broccolini, or a simple tomato-cucumber side to keep the meal light and fresh. Warm focaccia or extra crusty bread also works well for soaking up the sauce.
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